Mexican Pozole Rojo (Red Pozole)

May 11, 2022
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This traditional MexicanPozole Rojo recipe is a delicious and hearty broth soup.

Pozole is a kind of stew or soup made with pork or chicken. This Pozole Rojo is made with pork, hominy, and chili sauce, and is a comforting dish.

Add a variety of garnishes like kale, radishes, and avocados to this hearty bowl. Add crunch with tortilla chips to your Pozole Rojo recipe, which is filled with fresh herbs and spices. Enjoy the soft and mouth-watering meat and a bowl of flavor.

Pozole RojoPhoto By Canva
Taste Score: %75
Difficulty Medium
Servings 8 people
Preparation 30 mins
Cooking 180 mins
Total 210 mins

Tips

  • Make your own enchilada sauce to get perfect pozole. This isn’t a tricky thing to make, as it’s simply a red sauce. Either way, using a homemade version will be infinitely better than a store-bought alternative. If you’re really in a pinch, though, we promise we won’t tell anyone that you bought a jar of store-bought enchilada sauce.
  • Use whole dried chiles instead of ground chili powder.
  • To cook the pork, you can use a large stockpot, slow cooker or dutch oven.
  • Replace half of the water you use when cooking the pork with low-sodium chicken broth to add flavor to the recipe.

Ingredients

Directions

  1. Rub the pork down. Lightly sprinkle salt, pepper, and other seasonings over the top of meat.
  2. Heat the oil you used in a large saucepan over high and sear the pork on all sides until it’s well browned. At this point, remove the pork from the heat, and set it aside in its entirety.
  3. Cook the onions in a large saucepan over medium-high heat. Then add the garlic and cumin to the pan; this will make the cumin and garlic become wonderfully aromatic.
  4. Return the pork roast to the pot and add the chicken broth to the pot. Add the enchilada sauce, bay leaves, salt, pepper, thyme, and smoked paprika.
  5. Simmer the pot containing the meat and seasonings for two to three hours, or until the roast itself is fork-tender, falling apart when pressure is gently applied.
  6. Transfer the roast to a plate, and then use two forks to shred the meat itself. Once the meat is shredded, return it to the pot, and stir in the masa harina. As well as that, add in the drained hominy.
  7. Simmer the large pot for another hour. After that time has passed, and without allowing the pot to cool at all, stir the cilantro into the mixture, before simmering for another five minutes to allow the leaves to wilt. Add salt and pepper to taste, though make sure you go easy on the salt.
  8. Serve the pozole with any toppings of your choice. You can serve it with tortilla chips to add crunch to the meal.
Nutrition Facts
Serving Size 1 Pozole Rojo
Serves 8
Amount Per Serving
Calories690
% Daily Value*
Total Fat 41 g52.6%
Cholesterol 153 mg51%
Sodium 1405 mg61.1%
Protein 44.8 g89.6%
Potassium 776 mg16.5%
*The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

What Is Pozole?

Pozole is a wonderfully simple soup/casserole that is deeply rooted in Mexican culture. It's comparable to the ubiquitous chicken noodle soup in the US! At a basic level, the soup is made with a sauce based on chicken and broth.

The sauce that makes up the liquid component of the pozole can be green, white, or red. It is made from chicken or pork. This recipe is a red pozole, hence the name "Pozole Rojo."

Pozole Rojo is made with pork and hominy. Hominy is made from the dried corn kernels of, also known as corn.

What To Serve with Pozole?

Pozole is traditionally served on special occasions such as Mexican Independence Day and Christmas. It goes well with cornbread, tortilla chips, or a variety of garnishes. Shredded cabbage, sliced radish, or avocado can be served with this dish.

Here are our delicious recipes that you can serve with Pozole Rojo:

How To Store Pozole?

Pozole can be stored as you would store any other chunky soup. Add it to airtight containers and, once completely cooled, seal the containers, trying to minimize the amount of air in them. Once sealed, the containers can be kept in the fridge for up to three days. If you’d like to keep them a little longer, pozole can be frozen for up to three months.

Recipe byPetite Gourmets

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